Homemade Banana Bread Larabars

by Angela (Oh She Glows) on December 8, 2008

Oh yes. I did.

re-created the Homemade Banana Bread Larabar.


Is your mouth watering? Mine sure is.

Here is my own recipe that I developed tonight- It is simple, easy, economical, and pure raw nutrients.

Oh She Glows Homemade Banana Bread Larabar


  • 1/4 cup dates
  • 1/4 cup dried banana
  • 1/3 cup raw almonds


1. Slice 1 small banana. Lay banana on greased baking sheet.


2. Cook banana at 175F for 2-3 hours until dry. You can use a food dehydrator to simplify this process (I don’t have one!)


hahaha….have you ever seen such a sad sight??? Thank God he used our old, beat-up baking sheet! I had to pry these bad boys off with my fingers. I suggest using parchment paper! You can also use a dehydrator of course.


But boy did the house smell wonderful when I got home from work. :)


3. Roughly chop 1/4 cup of dates. Add dates and dried banana into food processor. Process for 1-2 mins.


4. Remove from processor bowl, set aside in a small bowl. Add 1/3 cup raw almonds to food processor and process for 1 min.


5. Add almond mixture to date/banana paste and blend well with hands. Divide into 2 halves.


6. Set each half on a piece of saran wrap. Fold wrap over each piece and roll flat with a rolling pin or soup can. Shape to your liking. :) Makes 2 bars.



The real thing:


My (cheaper) replica :D


Each bar has approximately 230ish calories, 5 grams of protein and 2.5 grams of fibre.

The taste test? Awesome banana flavour!!! Pure, natural goodness. This is my favourite flavour yet.

Tip: Use very ripe, brown bananas for extra flavour.

7. Refrigerate bars.

These bars would be awesome for moms-on-the-go who want easy, natural, preservative-free snacks for their kids (and themselves). You can also use these bars as a pre-workout snack that is light and won’t weigh you down.


What am I most ashamed of in my kitchen you ask?

This was the clue:


Krista guessed it right!

My old, tired, unorganized, dirty recipe collection!


Can you believe these are my most cherished and frequently used recipes???

And this is the way I treat & display them…

Just disgraceful.

My new year’s resolution is to CLEAN UP THIS MESS and organize it into a visably appealing recipe book!!

I’m curious- what are your New Year’s Resolutions?


A random photo or two:



Stay tuned tomorrow for my cookbook collection…as well a what I am eating for lunch!

And now for a fun quote:

A good laugh and a long sleep are the best cures in the doctor’s book.
– Irish Proverb

Eric just showed me this video and it cracked me up so I had to share!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 6 comments… read them below or add one }

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Kat January 18, 2013 at 2:41 am

Is that your Bengal? I have one too. Arent they great.


Chrissy July 31, 2013 at 2:52 am

I have no idea what a Larabar is (they don’t have it on my side of the world) but this unbelievably delicious!! LOVE LOVE LOVE!! Thank you :)


Andi September 29, 2014 at 3:01 pm

These are great! Thank you for posting this recipe! Although, I did try baking the banana slices with wax paper and it didn’t work for me. They stuck really badly and I ended up peeling wax paper off of each slice! I’m making more today and trying without to see how it goes. My husband insists on me keeping these around now. Thanks again! :) xo


Kim February 26, 2015 at 2:35 pm

So first I want to say Thank you for the recipe! I really like your blog and you have an adorable cat! I made these a few days ago and they are better than the store bought version. Which I didn’t think was possible. I also wanted to share some things I think would be useful for anyone using a gas oven or wanting to make a larger quantity. I followed the recipe x’s 6.
1. I used banana’s that were perfectly ripe and 2 that were just starting to get spots. The flavor is perfect.
2. I found I didn’t need all the almonds since I made such a large batch and had about a half cup left over. (I just used them in another recipe)
3. I followed the directions exactly and cut my banana very thin and it took 5.5hrs for them to get to the chewy stage. I have a gas oven and often make jerky and other dried fruit without issue. I’m not sure if it was taking so long because of the gas oven or if the banana I bought was very moist. I thought anyone attempting that would like to know there is a strong possibility that drying the banana may take longer. I would definitely allot more time for it just in case.

I hope these tips help anyone who wanted to make this recipe in a larger batch and has a gas oven. I had been so bummed when my local stores stopped carrying this flavor of larabar.Thank You again for the work you put into making this wonderful recipe.


Aquareo May 5, 2015 at 4:16 am

thank you for sharing! I will be trying this for sure. Have you ever sprouted the almonds first for this recipe? I am curious because it changes the ratios quite drastically. Also, eating non soaked or non sprouted nuts and seeds is really bad for you! ;(


jules May 15, 2016 at 3:45 pm

Wow Thanks man, gonna try this


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